- Baking stone absorbs moisture and concentrates heat for a crisp crust
- Oven safe to over 500 degrees F
- Multi-purpose baking stone
- 16 x 14 x 1/2 inches
- Easy to clean
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This is the best thing I've bought for my kitchen. I'd even rate it higher than my All-Clad pans and Wusthof knives. Reason being that there is no alternative to a baking stone that I know of for the average small home kitchen.
You have to preheat the oven and stone for 45 minutes to an hour, then bake the pizza for 10-13 minutes directly on top of the stone and voila!! The pizza comes out crisp just like your favorite pizzeria does it.
This stone is high quality-- about 3/4" thick and pretty heavy.
It'll get stained by burned cheese, but I've noticed no funny taste in any of my pizzas from those stains.
Look for the combo of this stone and the pizza peel and save a few $$.
WELL WORTH THE PRICE. EXCELLANT CRISPY CRUST BOTTOM PIZZA. GET THE PIZZA PEEL TOO IT MAKES IT EASIER TO TRANSFER THE PIZZA TO THE STONE WHICH SHOULD STAY IN THE OVEN. GREAT PRODUCT!!
When I initially found myself in the market for a baking stone, I was horrified to at their cost. This huge pizza stone was purchased for the best price I could find online, and despite the cost of shipping, I am very happy with my purchase. Warning to the unitiated... There is a somewhat steep learning curve that comes with the use of a tool of this type. For instance: do NOT clean with water every time you use the stone, or if you do, put it in the oven at 200-250 degrees for a couple hours to dry out before you take it up to baking temperatures again, or you will fill your home with acrid, tear-jerking smoke every time you bake. Do not over-oil the stone, for very similar reasons. FInally, just don't expect the stone to be pretty for terribly long after purchase. It develops a wonderful non-stick-like quality over time, but gets darker than the pot that called the kettle black as a consequence. Plus, the unsealed ceramic/cement trivit-feet pick up any schmutz that they sit on, so eventually the whole thing looks dirtier than you'd want to believe possible. NO MATTER WHAT, do not use soap to clean it, or you'll taste soap for months after in your bread. If you're not scared by this, then buy yours today. I've never been happier with my bread crusts than when baking using this tool.
4.5 out of 5 stars, based on 440 ratings
97% of reviewers recommend this product
96% say this is a "good value"
I think this stone is great! I have never had one before, but am totally pleased with this one! It is very large in size, and feels very sturdy. It cooks pizza wonderfully! I highly recommend using corn meal on the stone before placing your pizza on it so it won't stick to the stone, but for the price you cannot beat this stone! I searched around, and this was the best deal I could find.
Anyway, I highly recommend this if you are on a budget like me, it cooks pizza fantastic!
Never had one of these pizza/baking stones. Only negative is that my son washed it with soap without knowing that was a no-no. Hopefully we will be able to get it out of the stone so the food doesn't pick up soapiness. :() Otherwise, is a great investment.
I used to make pizza once every 4 or 5 months. Since I bought this pizza stone I make it every week. The bottom of the pizza is never soggy like before, it's done in only 10 minutes which my husband appreciates. I probably will not buy pizza again, preferring to make it with our own organic toppings.
Kitchen Supply Co pizza stone did everything they said it would.
It heated to 500+ degrees with no ill affects, cleaned up with a non-stick cleaner, and put a nice crust on three pizzas in a row. The only reason I didn't give it a 5 rating (Five of Five) is because I was afraid to test drop it. It's made for baking, not dribbling.
I really lke the size of this stone. It allows me to back Sicilian style pizza as well as Italian bread. The one thing I really don't care for are the bump outs underneath that are supposed to go between the spaces of your oven rack. All ovens are not created equal and therefore my stone sits a bit unlevel.
The only stones I could find locally were small, thin, and cheap. I didn't think they would last very long or be suitable for making large pizzas. I was happy to find this nice stone on here at a much more reasonable price than other sites. I highly recommend that first-time stone bakers like me follow the instructions carefully. You may have to adjust your baking times depending on your oven, but the instructions give you a good place to start experimenting. The stone does stain over time, but that just gives it character. If I get cheese crusted onto the stone, I've found that baking soda, a scouring pad, and lots of elbow grease work quite well for cleaning it. The baking soda requires a thorough rinsing, and it can take a day or two for the stone to fully dry after a good cleaning. I then put it in the box it came in to protect it during storage. If I don't have anything stuck to the stone and don't want to wait for it to dry before I use it again, I will simply brush any crumbs off with a pastry brush and wipe it off with a kitchen towel. It's then ready for another round of baking.
I have had a pizza stone for years, but about 6 weeks ago, I had a pizza in the oven, and suddenly I heard a loud CRACK! Luckily the pizza survived, but the stone had cracked almost in half. I set about finding a new one right away, and Cooking.com had the best price by far. The stone arrived on time, and I am pleased with the purchase. It is much heavier than my old stone, so it is a bit more difficult to take in and out of the oven, but I have used it a few times now and I am very pleased with the results.
New stone users should read the instructions (I didn't the first time around), and remember not to use soap or detergent of any kind on the stone. Just rinse it with water or your next pizza will taste like cleaning product. This I learned the hard way. Bleech. (Note: this is true of all pizza stones, not just the one I bought on cooking.com--I washed the old one with soap)
I would recommend this stone to others, and I am very happy with my purchase.
I have been baking pizza for our annual church festival for quite a few years and have always had soggy crust, because they only had baking sheets plus I really couldn't keep up with the demand for a good selling item since it took so long to bake.
This year I decided to take the plunge and buy a couple stones and a peel to make my life a little easier. Totally awesome!!! I don't know how I lived without them until now!
Baking time is decreased and I am now serving 'real' pizza, the way it should be, crisp crust & done in record time...and customers don't have to wait forever!
How I lived without these fantastic products until now, I'll never know!!
Thank you Cooking.com!!